- 2 Tbsp olive oil
- 1 garlic clove, minced
- 2-(5 oz) packages of Baby Spinach, Chopped
- 1 (14 oz) can quartered artichoke hearts, drained & chopped
- 1 (8 oz) package cream cheese, cut into 1 inch pieces
- 1 1/2 cups shredded pepper jack cheese
- 1/2 cup grated parmesan cheese, divided into 1/4 cups
- 1/3 cup sour cream
- 1/3 cup mayo
- 1 can (6 oz) Heron Pointe lump crab, drained
- 1 tsp red pepper flakes
- Steak Salt
- Heat olive oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds.
- Add spinach, half at a time, stir and wilt before adding the other half. Season with Steak Salt. Continue to cook until most of the liquid had evaporated. Next add artichoke and cook for an additional 3 minutes.
- Reduce heat to low and add cream cheese and pepper jack, crab and red pepper flakes. Stir to combine and heat through, about 3-5 minutes.
- Transfer dip to an 8 ounce cast iron skillet or an oven proof skillet, sprinkle with remaining parmesan and broil until the top is golden and bubbly, about 5-8 minutes. Let cool for 1-2 minutes before serving.